[Shanghai] Xin Dau Ji 新斗记

Xin Dau Ji

Add: No.47 Xin Le Road, Shanghai 新乐路47号 (and other locations)
Tel: +86 021 54035777
Hours: Mon-Sun 11am-11pm
Website: www.xindauji.com
Price: RMB150-200 per person
Visited: January 2016

Hi all! I’m back in Shanghai after nearly a month and a half in Europe. A month and a half of pure bliss among fabulous art, cultured leisure, and of course, incredible food. I can’t wait to go back! I will reminisce and write about my trip over the next few weeks. In the mean time, here’s my first dine-out back in Shanghai at Xin Dau Ji, a Hong Kong-based restaurant serving traditional Cantonese food and dim sum.

Chef’s Soup of The Day 每日老火例汤 98
Recommend: definitely
I always order their soup of the day, no matter what it is. On this visit, it was chicken soup with dried mushrooms. It was cooked for several hours, imparting a sweet and profound flavor as only the Cantonese know how. Delicious!IMG_3477

House Special Soy Pigeon Chiu Chou Style 镇店卤水乳鸽 78
Recommend: definitely
Tender, juicy, and so full of flavor! Can’t get enough.IMG_3476

“Juju” Style Spare Ribs and Pork Liver in Clay Pot 啫啫鲜润猪肝肉排煲 98
Recommend: yes
This restaurant remains my top spot for pork liver in Shanghai, and this is another must-order dish for me. Incredibly tender, bordering on both crispy and chewy in the best possible way. On this particular visit however, I found the liver to be a touch bland, while the spare ribs were seasoned perfectly. The mushrooms and onions were also very tasty.IMG_3478

Fresh Grapefruit and Sago in Mango Juice 杨枝甘露 28
Recommend: meh…
The manager brought this with her compliments, because we waited over an hour for a table. It tasted fine, but I’ve certainly had much better at various other Cantonese restaurants and tea rooms. Nice gesture from the restaurant though.IMG_3480

House Special Custard Bun 新斗流沙包 36
Recommend: yes
Unlike the previous dish, this is a dessert they did get absolutely right. Right off the steamer, the buns were hot and fluffy. The filling, nearly bursting, was made by combining butter with the yolks of preserved eggs, and treaded the line between sweet and salty expertly.IMG_3482

 

 

 

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